Can you believe a chicken taco salad, in a crispy tortilla bowl, can have up to 900 calories, 45 grams of fat and 1,870 mg of sodium? Didn’t I say salad? That’s the equivalent of THREE 5-ounce cheeseburgers. Thankfully, it’s super-easy to make your own taco salad bowls at home — without deep frying them in oil– using a muffin pan. And you can add lots of flavor too – I like to use the sundried tomato and garden herb-flavored tortillas for my tortilla bowls, but you can use any variety of flour tortilla, including multi-grain and low carb.

Cut the tortillas in half. Fold the ends of the cut tortillas into each other, making a cone shape. Press the cones into the bottom and up the sides of 8 cups of a muffin pan (about 2 inches of the tortillas with stick out). Bake for 6 to 8 minutes, until the tortillas are crisp. Cool slightly.